In Japanese, the name of this tea – Kirameki no Sencha or きらめきの煎茶 – carries the nuance of shimmering light as it dances on and through cool, refreshing water. Shaded for two weeks before harvest, the leaves produced create a tea that is light and refreshing, perfect as a cool drink to quench your thirst on hot summer days.
Grown on a south facing hillside, the fields have good exposure to the sun and wind. Combining the strong summer sun, more mature leaves, and the two-week covering technique used in producing Obubu's Kabuse Sencha, the characteristic of Kirameki no Sencha leaves is that its sweetness is light and refreshing.
- Ingredients: Green tea.
- Cultivar: Yabukita.
- Harvest: Summer.
- Region: Wazuka, Kyoto.
- Notes: Shaded for 2 weeks before harvest.
- Tea: 5 grams.
- Time: 60 seconds.
- Water: 80C/176F degrees, 200 ml.
Over 15 years ago, Kyoto Obubu Tea Farms president and founder, Akihiro "Akky" Kita, visited Wazuka, Kyoto. The tea produced in this rural district is known as Ujicha, one of the highest quality, premium teas in Japan. Akky was a college student in search of his life’s calling. Inspired by a single cup of Ujicha drunk at its source, Akihiro’s passion for green tea was born. After fifteen years of learning to master the art of growing premium tea leaves from master tea farmers in Wazuka, Kyoto Obubu Tea Farms was born. The name Obubu itself comes from the slang of Kyoto and means tea.
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